CN102326619B - Vegetable and fruit coating preservative and preparation method thereof - Google Patents

Abstract

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple and convenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

Description

A kind of vegetables and fruits coating antistaling agent and preparation method thereof

Technical field

The invention belongs to vegetables and fruits preservation technique field, be specifically related to a kind of vegetables and fruits coating antistaling agent and preparation method thereof.

Background technology

The crop such as vegetables, fruit product forms the important nutrient source into the mankind because being rich in carbohydrate, organic acid, vitamin and inorganic salts etc.But because seasonality, region and the high-moisture thereof of vegetables and fruits production, eutrophic, low pH, physiology after-ripening and be subject to mechanical trauma when gathering make it be difficult to long-period freshness preserving, thereby cause the serious rear loss of adopting.Data shows, China has become world vegetables and fruits big producing country, and output accounts for 14% of total output, is lost in 20%～30% after adopting, and annual loss is above 70,000,000,000 yuan.

Respiration after vegetables and fruits are adopted, moisture transpiration effect and microbial infection are the aging principal elements of rotting of vegetables and fruits, so respiration, transpiration and the growth of microorganism of establishment vegetables and fruits after adopting is the fresh-keeping main paties of vegetables and fruits.The backwardness of fresh-keeping means has had a strong impact on exterior of commodity and the quality of vegetables and fruits at shelf time and shelf life, thereby greatly reduces Additional Value of Commodities.Therefore, lack effective fresh-keeping means and become one of major issue that hinders the production development of vegetables and fruits crop.

Traditional preservation method has the combination of Storage in cold bank, air conditioned storage, vacuum pre-cooling, freshness protection package packing, coating-film fresh-keeping etc. and this several method in vegetables and fruits production circulation.Coating fresh-keeping technology is rising in recent years, and selecting the large minute subclass material of nonhazardous is fruit glaze agent, is coated on fruit surface in the mode of flooding, smearing, spraying, and forms one deck thin quilt film.The method can strengthen the protective effect of fruit surface, stops the epidermis pore, suppresses respiration, reduces the nutrient loss, suppresses the moisture evaporation, prevents that shrinkage from wilting, suppress microorganism invade, prevent putrid and deteriorated, thereby reach fresh-keeping purpose.

At present, class coating material commonly used has polysaccharide (such as shitosan, konjaku glucomannan etc.), protein-based (such as soybean protein isolate, lactalbumin etc.) and lipid (such as vegetable wax, shellac etc.).Polysaccharide material is to extract from animal vegetable tissue, and cost of material is higher; Proteinaceous materials is subject to environment temperature and humidity effect, is difficult to form even, stable, lasting tunicle; And matrix material when exist processing drying time long, easily grow the problems such as microorganism; And ubiquitous another problem of edible film-coating in the market is that fungistatic effect is not obvious.Therefore, how seeking the edible film that more suitably has the natural bacteriostatic effect, is the main R﹠D direction of present vegetables and fruits coating antistaling agent.

Summary of the invention

Problem for above-mentioned existence, the purpose of this invention is to provide and a kind ofly can form on vegetables and fruits surfaces film, reduce the fruits and vegetables moisture transpiration, suppress to breathe, can the establishment infection process, and safety, nonhazardous, free of contamination edibility vegetables and fruits coating antistaling agent and preparation method thereof.

Vegetables and fruits coating antistaling agent proposed by the invention is characterised in that, its component comprises by weight: pulullan polysaccharide 1～5%, sodium carboxymethylcellulose 0.1～0.6%, Sucrose Fatty Acid Ester 0.1～0.6%, cyclodextrin 0.3～1%, natamycin 0.01～0.03%, surplus are water.

Wherein, described pulullan polysaccharide is food grade products, and sodium carboxymethylcellulose can select sodium alginate to substitute, and the HLB value (hydrophilic lipophilic balance) of Sucrose Fatty Acid Ester is 6～10; Cyclodextrin can be selected any of beta-schardinger dextrin-, alpha-cyclodextrin or gamma-cyclodextrin; Water is pure water or deionized water.

The preparation method of vegetables and fruits coating antistaling agent of the present invention may further comprise the steps:

Step 1. take by weighing natamycin and cyclodextrin by said ratio, be heated to 75～85 ℃ after the adding suitable quantity of water, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 2. take by weighing pulullan polysaccharide, sodium carboxymethylcellulose, Sucrose Fatty Acid Ester in another container by said ratio, making raw material fully infiltrate, disperse with suitable quantity of water after mixing, polishing excess water again, the water temperature of adding is 75～85 ℃, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 3. the solution that step 1 is obtained adds in the solution that step 2 obtains and stirs, and uses the homogenizer homogeneous behind the ebuillition of heated, and the cooled and filtered slagging-off namely obtains fruit and vegetable coating antistaling agent.

The present invention prepares the vegetables and fruits coating antistaling agent take natural material as primary raw material, belong to the crude antistaling agent category, have the dehydration of the fruit of minimizing, reduce respiration of fruits speed, keep fruit any surface finish and effect attractive in appearance, be particularly useful for the keeping-freshness storage of the vegetables and fruits such as orange, apple, strawberry, jujube class, cherry tomato.

Compared with prior art, the present invention has the following advantages: the natural macromolecule amylose that the pulullan polysaccharide that 1. adopts produces for fermentation, has good film forming at good water solubility, edible, nonhazardous; Other auxiliary materials also are edible material, nonhazardous; Prove the related material all nonhazardous in the using dosage scope of filling a prescription by the mouse acute toxicological experiment of feeding.2. used primary raw material is degradation material, can not cause environmental pollution.3. can effectively reduce the vegetables and fruits dehydration after using, average weight-loss ratio reduces about 10%; Can improve the vegetables and fruits outward appearance, improve the fruit glossiness.4. by using the cyclodextrin embedding technology that the food preservative natamycin is combined on the tunicle, thus establishment growing of shelf time germ, make the fruit rotting rate reduce by 15～30%.Preparation method of the present invention is simple, easy to use, can be combined with methods such as low-temperature preservation, controlled atmosphere preservations, and effect is remarkable.

The specific embodiment

Below in conjunction with instantiation technical solution of the present invention and result of use thereof are further described, but are not limited to these examples.The related various material sources of example are as follows: pulullan polysaccharide is that Shandong Zhong Qing Biotechnology Co., Ltd produces, sodium carboxymethylcellulose is that the happy chemical industry of Suzhou prestige Co., Ltd produces, Sucrose Fatty Acid Ester is that Hangzhou auspicious continuous heavy rain chemical industry Co., Ltd produces, cyclodextrin is that Shaanxi Liquan chemical industry Industrial Co., Ltd. produces, natamycin is Zhengzhou Qi Hong bio tech ltd production, vegetables and fruits packing case and freshness protection package are commercially available, and the antistaling agent YC9-2 that contrast is adopted is that the production of mesophytization Manufacturing Co., Ltd is closed in Wuhan.

Example 1,

Get in mass ratio pulullan polysaccharide 5%, sodium carboxymethylcellulose 0.6%, Sucrose Fatty Acid Ester 0.6%, beta-schardinger dextrin-0.3%, natamycin 0.01%, surplus is water, prepares the 10L coating antistaling agent with said method.

The apple of getting the different cultivars of harvesting infiltrates films, and at room temperature keeps in Dark Place for 10 weeks after drying; Be treated to contrast with commercially available fruit and vegetable coating antistaling agent YC9-2, experimental result is as follows:

Can find out, this example is preventing that effect is remarkable aspect the apple decay, its experimental result obviously is better than control group, reduce aspect weightless suitable with control group, but these two main quality indexs of soluble solid content and content of reducing sugar all are better than control group in the fruit, and product appearance all is better than control group.Example 2,

Get in mass ratio pulullan polysaccharide 3.5%, sodium carboxymethylcellulose 0.5%, Sucrose Fatty Acid Ester 0.5%, beta-schardinger dextrin-0.1%, natamycin 0.01%, surplus is water, prepares the 1L coating antistaling agent with said method.

The large cherry of getting the different cultivars of harvesting infiltrates films, and at room temperature keeps in Dark Place after drying 15 days; Be treated to contrast with commercially available fruit and vegetable coating antistaling agent YC9-2, experimental result is as follows:

Can find out, this example prevent that large cherry from rotting and reduce weightless aspect effect remarkable, its result all is better than control group, and the main quality indexs such as the outward appearance of fruit, acidity, Vc content all are better than control group.

Example 3,

Get in mass ratio pulullan polysaccharide 4%, sodium alginate 0.6%, Sucrose Fatty Acid Ester 0.6%, alpha-cyclodextrin 0.3%, natamycin 0.03%, surplus is water, prepares the 5L coating antistaling agent with said method.

The cherry tomato of getting the different cultivars of harvesting infiltrates films, and keeps in Dark Place for 5 weeks under 4 ℃ of conditions after drying; Be treated to contrast with commercially available fruit and vegetable coating antistaling agent YC9-2, experimental result is as follows:

Can find out, this example is to prevent that cherry tomato from reducing aspect weightless and the fruit rot effect remarkable, and its experimental result all is better than control group, all is better than control group in main quality indexs such as color and luster, titratable acid content, Vc content.

Above-mentioned example has in use obtained gratifying effect, and the present invention can adjust formula for a product according to characteristics and the storage environment condition of different vegetables and fruits, makes product that extremely strong specific aim be arranged.

Claims (2)

1. the preparation method of a vegetables and fruits coating antistaling agent, it is characterized in that, the component of described antistaling agent comprises by weight: pulullan polysaccharide 1～5%, sodium carboxymethylcellulose 0.1～0.6%, Sucrose Fatty Acid Ester 0.1～0.6%, cyclodextrin 0.3～1%, natamycin 0.01～0.03%, surplus are water; Concrete preparation may further comprise the steps:

Step 1. take by weighing natamycin and cyclodextrin by described proportioning, be heated to 75～85 ℃ after the adding suitable quantity of water, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 2. take by weighing pulullan polysaccharide, sodium carboxymethylcellulose, Sucrose Fatty Acid Ester by described proportioning and place another container, making raw material fully infiltrate, disperse with suitable quantity of water after mixing, polishing excess water again, the water temperature of adding is 75～85 ℃, stirring is fully dissolved raw material, leaves standstill 1～2h;

Step 3. the solution that step 1 is obtained adds in the solution that step 2 obtains and stirs, and uses the homogenizer homogeneous behind the ebuillition of heated, and the cooled and filtered slagging-off namely obtains fruit and vegetable coating antistaling agent.

2. preparation method according to claim 1 is characterized in that, sodium carboxymethylcellulose wherein adopts sodium alginate to substitute.